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Delta raised catfish can be found on happy plates throughout the south and the whole country. Today we talk with Katy Simmons Prosser from Simmons Catfish about this prize fish and the many cuts they serve. Also, we bring the coleslaw and hushpuppies to the table, for this Monday morning fish fry. 

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Classic Fried Catfish and Hushpuppies


Fried Catfish

Ingredients

  1. Combine cornmeal, flour, salt, cayenne pepper, and garlic powder.
  2. Coat catfish with the mixture, shaking off excess. Fill a large, heavy skillet half full with vegetable oil. Heat to 350° F.
  3. Add catfish in a single layer, and fry until golden brown, 5 to 6 minutes, depending on size.
  4. Remove fish from oil and drain on paper towels.
  5. Serve with Hushpuppies and Tartar Sauce.

SERVES 4

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Hushpuppies 

Ingredients

  1. Preheat oil to 350° F.
  2. Combine cornmeal, flour, sugar, and salt. Mix well.
  3. In a separate bowl, combine jalapeños, onions, buttermilk, egg, and cheese.
  4. Add to dry ingredients, stirring until just moistened. Cover with plastic wrap and let rest for 15 minutes.
  5. Drop batter by heaping teaspoons into heated oil and fry, turning hushpuppies to cook evenly, until golden brown.

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Tartar Sauce

Ingredients

  1. Combine mayonnaise, mustard, pickles, capers, green onions, lemon juice, and parsley. Mix well. Add salt and pepper. Chill before serving to allow the flavors to marry.

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Hal’s Outlaw

Cole Slaw

 

  1. In a mixing bowl whisk together everything BUT the cabbage, onion, and peppers to create a “dressing.” Season dressing with additional amounts of any ingredient to achieve the desired taste.
  2. In a large bowl add half of the cabbage and the dressing. Mix together and continue adding cabbage until desired consistency. Add additional season salt and sugar to taste.
","author_name":"MPB Think Radio"}